Ultimate butter tofu recipe that is out there, crispy tofu pieces cooked in gorgeous cashew nut tomato based gravy. Lip- smacking and heavenly are the best words to describe this dish. This same gravy can be used for meats like chicken too.
Take the tofu, drain the water well and cut into pieces
Pan fry them with little oil until sides are golden brown and crisp. This will prevent the breaking of tofu in curry. ( I air fried the tofu in an air fryer, at 400°F for 10 minutes, flipping in between. sprayed with little oil)
Make a smooth paste with all the ingredients mentioned under sauce..
Turn on the instant pot, put it on saute mode high.
Add ghee, let it get hot. once hot add cumin seeds and fry well.
Add ginger garlic paste and fry for 2 to 3 mins, until golden brown.
Add the sauce to the pot and mix well. Cook for 5 to 7 minutes until ghee leaves the sides and sauce is well cooked.
Sauce may splatter, if desired switch to saute mode low or use a splatter guard.
If sauce is too thick and sticking to bottom add 1/4 cup to 1/2 cup water. I added 1/2 cup water (adjust as you need)
After sauce is cooked, add all the ingredients mentioned under the spices and mix well.
Add Tofu pieces and water as needed, I added 1/2 cup water.
Turn off saute mode
Put the lid, vent to sealing position and do manual high 2 minutes.
Natural release or quick release after 10 mins in warm mode.
Garnish with cilantro.
Serve with Naan or rice of your choice.
If using heavy cream instead of cashews, add heavy cream at the end once the curry is done.
After the curry is done, if your sauce is too thick add some water and do saute mode for couple of minutes. If you sauce is too think then do saute mode till desired consistency is reached.
In the same sauce, any other vegetables, paneer or meat can be cooked. (adjust the cooking times as needed).
Vegans can skip ghee/butter and use vegan butter or olive oil.